1, first of all, we have to choose the cowpeas carefully, remove the old, insect and moldy ones.

2. Then wash the picked cowpeas with water and dry them in water. Just remove the moisture can be, do not expose to the sun for a long time, so as not to become old.

3, and then prepare a suitable altar for loading vegetables, which can be a clay pot or glassware. It should be the right size, and it is estimated that it can be filled with cowpeas. If it is too big to be filled, there is more air in the inside space, easy to deteriorate, not conducive to preservation. It is best to fill just to the mouth of the altar. Wash the altar, drain the water, there must be no odor, it is best to wash in advance, exposure to the sun for a few days, and then wash and dry the water when used.

4, drained water cowpeas and then cut into segments, into a clean pot. Then put in salt, pepper, ginger, garlic, chili and so on as you like. Like sweet and sour can add some sugar, add some rice vinegar can also. The key is to give accurate salt, too little cowpeas will deteriorate, not easy to save, too salty to eat is not good for people.

5, mixed good seasoning cowpeas into the altar sealed about half a month can eat.